The

tel aviv crowned world’s since 1966 since vegan capital, page 4 No. 203 winter 2017 kislev 5777

‘They shall not hurt nor destroy 1 on all my holy mountain’ (Isaiah) in my surname - I recently got married, Welcome to and will be sharing my tips for planning an eco, vegan, fairtrade function/event in the winter the next magazine. Wishing all of our lovely readers a 2017 issue of very happy new year, the jewish Lara Balsam vegetarian Director, Jewish Vegetarian Society

ith 2018 just around the corner we are eagerly awaiting the release of the film version Wof Jonathan Safran Foer’s book, ‘Eating Animals’, which has played a big role in inspiring people to move towards a veggie diet. Richard Branson’s recent comment, ‘‘In the near future, we’ll think it’s “archaic” to kill animals for food”, has given a great platform to companies developing vegan ‘meats’, which we anticipate will take supermarkets and restaurants by storm in the coming years, find out more on page 26. In this, our last issue of 2017, read JVS Patron Rabbi Jonathan Wittenberg’s response to the recent British parliamentary the future of food, p26 vote on animal (page 6). Further afield, Tel Aviv has been rownedc the world’s vegan capital. With more vegans per capita than any other country on earth, Israel is fast becoming a veggie paradise, see the full story on page 4. Speaking of veggie paradise, don’t miss the delicious chanukah and all year round recipes over on page 15. Eagle-eyed readers will notice a change revealed: uk’s most vegan- front page: mini aubergines with basil sauce from bana, tel aviv friendly cities, p5 2 inside this issue...

mayim bialik’s doughnut recipe, p20

tel aviv crowned world’s vegan capital, p4

how to go vegan guide launches, p29

animal sentience: a jewish perspective, p6 gardeners’ corner, p22 3 easy, here; it’s a chance to sample the tel aviv best food in town. Thanks to the sun- kissed climate, high quality fruit and veg crowned is never too far – you can see it in the colour, taste it in the flavour and smell it world’s in the aroma of what’s on your plate.” Actually, make that 300,000 vegans, vegan capital according to Vegan Friendly, a local association of happy herbivores celebrating their ascent. The number, they say, has been soaring non-stop since 2012, and shows no sign of stopping, giving Israeli vegans the kind of buying power that prompts entrepreneurs to take notice. There are now more than 3,000 certified vegan products available in Israel, including everything from leather-free shoes to egg-free treats, and more and more of the country’s politicians, athletes, and entertainers swear by the plant-based diet. A masterpiece from Bana To celebrate Tel Aviv’s crowning achievement, then, and to help vegans Forget the shawarma: These days, Israel plotting their next vacation, here are is all about plant-based creations... three of Israel’s finest plant-based

hen you think of Israeli cuisine, you’re probably thinking grilled meats, W fresh fish, and other carnivorous delights. But these days, Israel is going plant-based, and it has a new distinction to prove it: Last week, crowned Tel Aviv the vegan capital of the world. “With 400 vegan and vegan-friendly kitchens catering to most of Israel’s 200,000 vegans,” gushed the venerable newspaper, “going meat-free isn’t just Bright colours and bold flavours from Meshek Barzilay 4 eateries: Indian dosas. - Nanuchka: Once upon a time, Tel - Bana: By far Tel Aviv’s hottest new Aviv’s trendiest gastro-pub took great restaurant, Bana looks like it belongs right pride in its owner’s Georgian heritage, on Venice Beach, with an airy California which meant that meat and cheese were decor and a menu that believes vegetables not only on the menu but were, more are good enough in their own right and or less, the menu entire. But then the shouldn’t have to pretend that they’re owner, Nana Schrier, went vegan, and cheese just to pass muster. From papaya took her kitchen vegan with her. These avocado salad with watercress and cacao days, the drinks are still stellar, but nibs to steamed spinach with cacao butter the menu shines even brighter, with over toasted whole spelt baguette smeared butternut squash dumplings, panko- with maple butter and ground brazil nut, crusted artichokes on a bed of whipped the menu here is everything a top notch beets, or zucchini stuffed with quinoa restaurant in a top notch eating town and cranberries. should be. - Meshek Barzilay: This beloved be’teavon staple of Tel Aviv’s Neveh Tzedek To our plant-based friends, . To neighborhood started life on an organic the rest of you, what are you waiting for? farm, and moving to the big city did This story originally appeared in little to impact the organic, earthy vibe. Tablet magazine, at tabletmag.com, Everything here is intensely fresh and and is reprinted with permission. wonderfully delicious, with an eclectic Written By Liel Leibovitz, Liel is a menu that brings together different senior writer for Tablet Magazine. vegan-friendly cuisines, from gnocchi with olives and walnut pâté to hearty

A bountiful feast at Nanuchka 5 Though British law is among the best animal in the world, it still falls short in many respects. An affirmative decision would sentience: have been a vote against complacency and consequent cruelty. a jewish Jewish law has long acknowledged that animals feel, and suffer. The Talmudic perspective phrase ts’aar ba’alei chayim means just that, ‘the suffering of animals’. Whereas the exact application of the prohibition in specific instances remains debatable, it certainly forbids the inflicting of both physical and emotional pain. The response to ’s much quoted dictum that “The question is not ‘Can they reason?’ Nor ‘Can they talk?’ But ‘Can they suffer’” was evident six centuries earlier to Maimonides, who wrote in his Guide for the Perplexed: (3:48) For in these cases (of exposure to the suffering and death of its young) n 5 November the British animals feel very great pain, there being Parliament voted by 313 no difference regarding this pain between votes to 295 not to transfer man and the other animals. OEuropean protocol on animal He regarded the emotional faculties, sentience into UK law. unlike the rational and intellectual, as It is argued that this was merely a similar in animals and humans. procedural matter; the government Rabbi Ezekiel Landau of Prague (1713 considered the issue sufficiently covered – 1793) was asked if it was permitted under pre-existing British legislation. for a Jew to go . After weighing It is certainly fair to say that this was different aspects of the issue (what if not a vote in support of the notion that a person has no other way of making animals are unfeeling, or that they may a living? Is entering the abode of wild be treated as such. animals putting one’s life gratuitously at Nevertheless, the result is a missed risk?) he concludes that the only hunters opportunity, arguably more on the in the Torah are Nimrod and Esau, philosophical than the legal level. As the famous for their brutality, and certainly actor and animal-activist said, not role models for a Jew, or, for that fifty billion animals are killed each year matter, any compassionate human being. so that humans can have a burger, steak The wider question, though, is our or sandwich. Most of them live, and die, relationship to nature as a whole, and in appalling conditions across the world. to the other forms of life with which 6 we share this planet. Firmly rejecting and considerably less exploitative the critique that it is the very Bible relationship with both domestic and which tells us that man has unlimited wild animals, we will end up devouring dominion over the earth, Jewish and every living thing, including, eventually, Christian environmentalists have rightly ourselves.’ argued that, on the contrary, we are A vote affirming animal sentience stewards and trustees of creation. What would at least have been an ‘dominion’ really means is acting with acknowledgement of the direction in due regard for this all-encompassing which we must urgently travel. *Article responsibility. The issue is both urgent written by JVS Patron Rabbi Jonathan and critical. In a televised debate Wittenberg, who is Senior Rabbi of following the publication of Silent Masorti Judaism UK. Spring, a seminal book which helped found the science of ecology, Rachel Jonathan has recently released Carson made the profound observation ‘Things My Dog Has Taught Me that we’re challenged as mankind has About being a better human’ - he never been challenged before to prove says his dogs have taught him -- our maturity and our mastery not of more than anything else -- how to nature, but of ourselves. appreciate the wonderful world in To anyone who spends time with which we live -- and how to develop animals and who witnesses their response better relationships with his friends to brutality on the one hand, or careful and families. In this wonderful, husbandry and affection on the other, it warm account of one man and his is obvious that animals have feeling. They dog, Jonathan brings all the big suffer; they love; they sometimes seem themes of friendship, faithfulness, to comprehend dimensions of feeling kindness, cruelty, grief, prayer and of which the humans around them are spiritual companionship to the fore, unaware; they even often forgive. They and shows us how we can learn so are not things, mere cells in the form much from a dog’s approach to life. of a sheep or cow, to be stuffed and transported to slaughter. While our treatment of animals obviously affects them first and foremost, it is also a profound and disturbing reflection on ourselves, and the results, if we do not change many of our practices, will prove physically, emotionally and spiritually corrosive for us too. To quote Peter Egan again, ‘We are waging war with every other species on the planet. It has to stop. If we don’t establish a more aware, compassionate, 7 advert asks viewers to try vegan, with a look out for link to tasty vegan recipes: viva.org.uk/ easyvegan. You can watch the cinema first vegan advert here: viva.org.uk/bring-hope-to- millions. cinema advert... , Founder and Director of Viva! says: “The contrast between he UK’s first ever vegan cinema Hope’s freedom and the terrible adverts are out now! Thanks to conditions on factory farms is our most the generosity of 1400 supporters, powerful message yet. This advert has the Tincluding vegan businesses, potential to bring about real change by Viva!’s ground-breaking crowdfunding showing brand new audiences the reality campaign, Bring Hope to Millions, of factory farming. exceeded its initial fundraising target of We chose cinema adverts because £100,000. we know that they are one of the best Europe’s largest vegan campaigning ways to reach an emotionally engaged charity, Viva! regularly campaigns to audience and we are so grateful to all of bring the truth about factory farming the people who have been part of this to new audiences. This is their most campaign and helped to make it such a ambitious campaign ever. success.” Their advert is in cinemas until January The fundraising campaign ran 2018. The advert compares the difference for four weeks with the hashtag between the life of Hope, a sow who was #bringhopetomillions and had thousands rescued by Viva! with her six piglets, and more shares and likes on social media. the lives of factory farmed pigs. The success of this campaign heralds Ninety per cent of pigs are intensively a new era in which the power of farmed, enduring a life of overcrowding, community can rival even the biggest filth, confinement and mutilations. The meat-industry giants.

8 uk’s most vegan- inin THeother news: news... friendly cities - Ireland bans wild animals in circuses -The UK’s first ever vegan ‘Mylk Man’ announced service comes to - Vegan Women In Leadership Conference to launch in Australia - Carluccio’s launches veggie pop-up - Wagamama launches new vegan menu, with 29 options -Google’s Executive Chairman Eric Schmidt predicts: “Vegan revolution is coming” - Supermarket Sainsburys launches dairy-free cheeseboard by Violife - Gucci commits to going fur-free - BBC’s The Food Programme dedicated an entire show to the rise of : tinyurl.com/bbcvegan anchester has come out top, - Plant-based sales triple according to with the Scottish capital city recent market research Edinburgh in second place in - Vegan company Project Jackfruit Ma recent piece of research from Holidu, the leading global search engine wins Virgin Media Business Voom for holiday lettings, determining the best Pitch competition place to live as a vegan. - ‘Meat eaters are destroying the Holidu’s latest research puts an end planet’, says new report launched to ongoing speculation by calculating at the Extinction and the number of restaurants which are Conference suitable for vegans in relation to the size - Filmmaker Morgan Spurlock is of a city’s population. This method has back with Super Size Me 2, this time led to some surprising results, leaving focussing on the chicken industry London trailing behind. The capital city - Veganism presents rapidly growing does not have many vegan restaurants, opportunity for UK retailers, says considering its large population, it pales GlobalData research when compared to other cities. Following - The eagerly awaited film Eating Edinburgh is Leicester, Bristol in fourth Animals, based on the book of the place, Glasgow, Cardiff, Liverpool, Leeds, same title, written by Jonathan Safran London in 9th place and in tenth place, Birmingham, which is home to The Foer has finally hit the big screen, narrated and co-produced by Jewish Vegan Society. *Story from VegNews. vegan Natalie Portman

9 everything Vegan sources of you need to vitamin B12 know about Look for plant milks, yoghurts, breakfast cereals, spreads, yeast extracts and nu- vitamin b12 tritional yeast products that are fortified with vitamin B12. For example, taking *Information kindly provided by (vegansociety.com). 300 ml of a fortified plant milk plus 30 g of a fortified breakfast cereal is a good meal to supply vitamin B12 (1.5 micro- grams). Or try fortified yeast extract with fortified spread on wholewheat toast, or macaroni with fortified nutritional yeast 'cheezy sauce'.

Smart supplements

Alternatively, chew a reliable vitamin verybody needs regular, B12 supplement to enable you to absorb reliable sources of vitamin as much as possible. All vitamin B12 is B12. Reputable vitamin B12 produced by micro-organisms. The only Esupplements or fortified foods reliable sources of vitamin B12 on a (see reference) are needed by all vegans, plant-based diet are fortified foods and and also by everyone over the age of supplements. 50, no matter their diet. Vitamin B12 deficiency can cause nasty side effects The less often you get vitamin B12, such as anaemia, nerve damage, heart the more you need to take. Your body disease or pregnancy complications - so prefers a little vitamin B12 taken it's not worth taking any chances! often - yet if that is a challenge for Remember, vegans using adequate you, a weekly generous vitamin B12 amounts of fortified foods or B12 supplement can also protect your health. supplements are much less likely to If you're worried you may be missing suffer from B12 deficiency than the out, your doctor can check your blood typical older meat eater. homocysteine levels to see if you're obtaining enough vitamin B12. 10 There's a lot of misinformation out there about B12 so stay smart. While B12 used could hypnosis to be found in the soil, it is not a healthy help people to or reliable supply, which is why farmed animals are given B12 supplements of go vegan? their own. By supplementing with B12 you're merely bypassing the poor non- Some people woo their friends with humans, and taking it directly. tasty veggie food, some focus on the ethical and environmental benefits. Still not sure? Meet JVS member Brian Jacobs, who has an altogether different way of winning people over... To enjoy the full benefit of your vegan diet, either:

- Eat fortified foods with every meal, to obtain 3 micrograms of vitamin B12 each day or take one supplement containing at least 10 micrograms of vitamin B12 every day. The Vegan Society's VEG 1 supplement has been specifically formulated for vegans or take one supplement containing at least 2000 micrograms of vitamin B12 every week. became a vegan almost 30 years ago, for ethical reasons. I had been Check food nutrition labels and involved with the local supplement details to see how many I group for quite some time, and micrograms (also written μg or mcg) of had been vegetarian for a few years. vitamin B12 you are receiving. Make sure In those days veganism seemed a bit B12 is on your radar! extreme and we thought it meant being self-sufficient! Want to know the technical details? I attended a talk by the London Read this open letter on vitamin B12 Vegans group (they were guest speakers from health professionals and vegan at an event held at the JVS) and I organisations: tinyurl.com/b12moreinfo decided to give veganism a try, and 11 found it fairly easy. veganism. This could be because they fear Move forward 30 years, and I run a that their family or friends might not be website - VeganLondon.co.uk, which happy when they tell them they are going provides resources for vegans in London, vegan, or perhaps because they have including where to eat out, where to difficulty breaking the addiction to, say, buy cakes, where to find vegan jobs, cheese - often the last thing vegetarians and much much more. I’m also the give up before going vegan! administrator for the London Vegans Hypnosis can’t make you do something Facebook Group, which has over 10,000 you don’t want to do. But if you do want members. to go vegan, whether it be for ethical I’m a Hypnotherapist as well as a reasons, for environmental reasons, or Hypnotherapy Trainer. For the last 17 for your health, then hypnosis could help years I’ve been helping people make you increase your motivation and make positive changes in their lives, whether meat and dairy less palatable. it be stopping smoking, controlling Sessions are available during the day weight, overcoming fears and phobias, or at my Finchley Central office in north reducing anxiety. Some years ago I had London. For those who have difficulty the idea of combining my two passions, attending there is the option of having a hypnotherapy and veganism, and created session by Skype. a self-hypnosis recording that people Initially this was offered for World could listen to, to help them break the Vegan Month (November) and addiction to dairy products. This audio (January) but this offer has been extended track: “Overcome addiction to dairy to include December and will continue products: Ditch The Dairy” is now freely on into 2018. available on YouTube or via the videos page on VeganLondon.co.uk. For an appointment or for more More recently, the idea of offering free information call 0208 446 8061 or hypnosis sessions to help people go vegan email Brian via his website: started from a discussion that was taking hypnoticsolutions.co.uk/go-vegan.html place on the London Vegans Facebook Group. I am very supportive of the Vegan Society’s ‘30 Day Vegan Pledge’, ’s ‘Great Vegan Challenge’ and, of course, Veganuary. These are all great initiatives to help people go vegan. They each provide support in different ways (for example email support, recipes, mentoring etc). But sometimes people find it hard making the psychological move to

12 RESTAURANT REVIEW menu gets straight to the point. Pie and mash. About five different pie options, including a gluten free one. Their vision is clear and filling. I opted for the ‘all day breakfast’ pie with tofu scramble, sausage and smoky beans. It came recommended from the lady behind the counter and was accompanied by a generous portion of mash, with gravy (yum), crispy onions (yum yum) and a handful of token greens (who are we kidding?). We opted for the meal deal – for £10 you get the pie, mash, a drink and a dessert. The desserts were essentially the same – a mud pie with a JVS member Shana Boltin paid pretzel on top or a mud pie with a peanut a visit to Camden’s newest vegan butter swirl. haunt, Young Vegans, on a dark and Come hungry because this meal deal dreary Monday night in November.... definitely fills!

t feels like 10pm, but in fact it’s only 60 Camden Lock Place, London 5.30pm and the cobbled stones of NW1 8AF. Camden Lock take you to the back Nearest tube: Camden Town / Chalk Icorner where Young Vegans has a pop- Farm, youngvegans.co.uk up shop for the next few months. I first learnt of Young Vegans at the Kerb Vegan Street Food competition in August this year. Eight street food vendors turned veg and laid out bite-sized morsels of their usual creations. Where everyone else had mains – from jackfruit buffalo wings to Korean BBQ Bahn Mi – Young Vegans provided the only dessert; a choc peanut butter mud pie. They came third. To my horror, the team that won were not actually a vegan street food vendor the rest of the year. I felt cheated. But back to Young Vegans. The small shop has a definite pop-up vibe, and the 13 new veg eateries * recommended by you!

Harmonium Bar & Kitchen, Edinburgh Vegan delights at the newly-opened Happy Friday Kitchen in Oxford

Order your vegan roast Vegan. gluten free & organic from Moodley Manor, Ireland meal delivery from Fu Bear, Guildford 14 katsu curry

n celebration of World Vegan Month, Method: Japanese food company Yukata has created a recipe allowing you to make Start by making the sauce: Add a little oil to I vegan Katsu Curry at home! the pan and gently fry the chopped onions on low heat until lightly browned. Add Ingredients: 800 ml of cold water and bring to a boil. Turn the heat to medium and simmer for 7 For the sauce: minutes. Then let the sauce cool down for 1 large onion, finely diced a few minutes. Add 100 g of Yutaka Curry 1 tbsp vegetable oil into the sauce. Stir until fully dissolved. 800 ml water Simmer on low heat and stir until sauce 100 g Yutaka Japanese-Style Curry Cube thickens. To make the curry: Season the vegetables For the curry: with salt and pepper. Dredge in flour then 1 large aubergine, cut in to 0.5cm pieces dip into the cornflour mixture and coat with 1 sweet potato, cut in to 0.5 cm pieces Yutaka Panko. Add oil to pan and once hot, 100 g plain flour cook the slices on each side for a couple of Salt & pepper minutes or until golden brown. Leave to 50 g cornflour, mixed with water drain on a paper towel. Serve with boiled 200 g Yutaka Panko breadcrumbs rice and add the sauce. *You can also make Olive oil this using Yutaka Tofu instead of the veggies. 15 gobi musallam

obi Musallam (cauliflower that For a quicker cook time, cook cauliflower has been roasted whole) is a florets and the blended sauce in a skillet fantastic centrepiece for any over medium heat for 15 to 20 minutes. To Goccasion. The whole cauliflower make nut-free: Use 3 tablespoons coarsely head is lightly blanched then drenched with ground pumpkin or sunflower seeds. Or the luscious Mughlai-inspired makhani use 1/4 cup coconut cream mixed with 2 sauce and baked. The makhani sauce is teaspoons cornstarch. decadent, creamy, buttery, and fantastic. Recipes and photos from Vegan Richa’s You can serve the cauliflower as is, or sliced Indian Kitchen, copyright © 2015 by Richa with some sauce on the side, or with naan Hingle. Used by permission from Vegan or other flatbread, salads, rice, or quinoa. Heritage Press, LLC (see page 31). 16 Ingredients (serves 4-5): gets cooked through during roasting. 2. Make the sauce: Heat the oil in 1 medium head cauliflower (leaves and a large skillet over medium heat. Add tough stem removed) the onion and cook until golden, 6 to 7 2 tsp salt minutes. Add the ginger, garlic, and chile 1/2 tsp turmeric and cook for 2 minutes. Stir in the garam 1/2 tsp cayenne (optional) masala, cumin, coriander, and turmeric and mix. Add the tomatoes, salt, sugar, and For the sauce: fenugreek leaves. Mix well, then cover and cook until saucy, stirring occasionally, 8 to 2 tsp neutral oil 9 minutes. Mash the larger tomato pieces. 3/4 cup red onion, chopped 3. Cool slightly, and then transfer to 1 inch knob of ginger, chopped 6 cloves garlic, chopped a blender. Add the coconut milk and 1 dried red chilli or 1/2 teaspoon red cashews and blend into a smooth thick pepper flakes puree. Add a few tablespoons of water if 1 tsp garam masala the sauce is too thick. Taste and adjust the 1/2 tsp ground cumin salt and spices, if needed, and set aside. 1/2 tsp ground coriander Preheat the oven to 400°F. 1/2 tsp ground turmeric 4. Oil a baking dish, if desired. Place the 3 medium tomatoes, chopped blanched cauliflower in the baking dish. 3/4 tsp salt, or to taste Pour some puree between the florets by 1/4 tsp raw sugar or 1/2 teaspoon maple separating the florets with your hands and syrup letting the sauce flow in. Slowly pour the 1 tbsp dried fenugreek leaves or 1/4 tsp thick purée on top to cover the entire head fenugreek seeds of the cauliflower. Some sauce will fall on 3/4 cup coconut milk the side. Keep about a third or a quarter of 1/3 cup cashews, soaked for 30 mins the sauce to serve on the side later. 5. Bake for 30 minutes Method: , then turn the dish around, drizzle some more sauce 1. Cauliflower: Bring a large pot of water on the cauliflower and bake another 15 to a boil. Use enough water so the entire minutes. Bake until the cauliflower is dry cauliflower can be immersed in it. Add to touch, a toothpick goes through easily, salt, turmeric and cayenne (if using) to the and the sauce on the side thickens a bit. water. Place the cauliflower in the boiling 6. Heat the remaining sauce over water. Cover and cook for 3 minutes, then medium heat to just about a boil and serve flip and cook for 3 minutes. Blanching on the side. To serve, slice a large chunk of ensures that the center of the cauliflower the cauliflower. Dress with sauce. 17 sweet & sAvoury mini latkes

18 hese sweet and savoury latkes are 3. Stir to combine. mini-sized and baked, making 4. Add the non-dairy milk or water. them cute and crispy. They are 5. Line the baking sheet with parchment T oil-free so they are healthier for paper, and spray it lightly with cooking oil our bodies. Serve with applesauce for a spray (so the latkes do not stick). sweet latke and/or with the sour “cream” 6.Scoop up a rounded tablespoon of the for a savoury latke. Make 2 batches of this latke mixture and form it into a ball with recipe so you do not run out! Extras can your hands. be re-heated or eaten cold the next day. 7. Flatten slightly to create a little patty. These latkes are light, crunchy, not at all Place on a baking sheet lined with greasy, and are a delicious and healthier parchment paper. Repeat with remaining plant-based version of a traditional Jewish mixture. recipe. 8. Bake for 25 minutes, or until golden on one side. Ingredients (serves 4 -6): 9. Flip the latkes gently, and bake for another 15 minutes, or until golden brown. 1 large sweet potato (or yam), coarsely grated 10. Serve warm, topped with either tofu 1 parsnip, peeled and coarsely grated sour cream and chives or apple sauce. ¼ cup all-purpose flour or gluten free all- purpose flour ¼ tsp baking soda ½ tsp sea salt ¼ tsp black pepper 2 tbsp cooked sweet potato (or yam), mashed 1 tbsp low fat non-dairy milk or water Cooking oil spray

Method:

1. In a large mixing bowl, place grated raw sweet potato and parsnip. 2. Add flour, baking soda, sea salt, and black Recipe by jewish food hero creator Kenden pepper and three tablespoons of the mashed Alfond, jewishfoodhero.com sweet potato.

19 mayim bialik’s doughnuts

20 Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes. On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1.5 hours. Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest tasty, easy and fun to make treat for Chanukah! These doughnuts for 5 minutes. Using a 2-inch-diameter are best when served immediately, cookie cutter, cut out rounds and transfer Abut they can be stored in an to a lightly floured baking sheet. Re- roll airtight container overnight. the scraps, and cut out the remaining dough. Cover the rounds with a clean dish Ingredients (makes 14 doughnuts): towel and let rise in a warm, draft-free place for 20 minutes. One sachet of active dry yeast Meanwhile, heat the oil in a large, heavy- 1/2 cup sugar bottomed pot until it reaches 375°F. Place 1 cup plus 2 tbsp. warm (about 110°F) soy, a wire rack on top of parchment paper rice, or almond milk 3 1/2 cups all-purpose flour, plus more for or on a baking sheet, and line with paper dusting towels or brown paper bags. Working in 1 1/4 tsp. coarse salt batches of four or five, add the doughnuts Egg replacer, equivalent of 2 eggs to the hot oil and fry, turning once, until 3 tbsp unsalted margarine, melted & cooled golden and puffed, about 1 minute per Nonstick cooking spray side. Using a slotted spoon, place the 6 cups vegetable oil, for frying doughnuts on the paper towels to cool. Icing sugar, for sprinkling Sprinkle with icing sugar. About 2 cups raspberry jam (optional) * Variation: For jam-filled doughnuts, Method: spoon jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side Combine the yeast, sugar, and 1 cup of the of a doughnut with the tip, and squeeze warm nondairy milk in a small bowl and in jam to fill (the filled doughnut will feel let stand until foamy, about 8 minutes. heavy). Note: Be sure to drain well before Whisk together the flour and salt in a bowl. serving. 21 Gardener’s Corner inter is the time of little Our regular despatch from our light and cold dark, green-fingered columnist often damp days. Many W friends feel depressed compost, kept outdoors but with a glass at this and long for the coming spring cover, not kept out in direct sunlight and and lengthening days. However it need not over wet. When the seedlings emerge not be like this. With a little planning and are viable, gently pot on in compost these short days can be as exciting and with a fair amount of grit added to surprising as spring or summer. improve drainage. Daphnes are one of the most rewarding Hamamelis (pictured above) is another of winter flowering subjects. They have must for the winter garden. It’s common the most amazing lovely scent, even in name is witch hazel. 40 years ago, I was the depth of winter. They are fully hardy given one as a moving in present. Each and there are varieties, from dwarf for year in the second half of December we a container garden to those that grow are ever thrilled by its opulent display of to ten or twelve feet high depending on bright feathery yellow blooms. The shrub space available. Flowering is followed by is completely covered in these and sun bright scarlet berries which are prized or no sun they are a lift to the spirits by by birds. They will also grow well from there seemingly unexpected reappearance. the seed contained within the berry This is a slow growing shrub, which does although these need “stratification “ a not need pruning and will flower, even process where they are subjected to a with frost laden blooms. There are several period of cold, this could be a few weeks varieties from sulphur yellow through to in the fridge before planting in seed orange and finally red. 22 Hellebores niger, often referred to the Christmas rose, can be planted in any shady position, such as a north facing wall and will look unobtrusive with its low growing dark green foliage and then in winter’s depth, astonishing white flowers with white petals framing a bright yellow rosette centre. Once established, they produce seeds which will germinate where they fall and can be further planted out. It is always a moment of excitement when we trek to our plants in the seasonal holiday to find a mass of blooms arriving like clockwork. They demand little or no care so are rewarding in every way. Hardy cyclamen, with their ballerina tutu flowers in striking pink shades, will happily grow in the shade under a tree canopy and will not only flower in December and January, even with the snow on the ground, but will also reward with a second flowering in the late summer. The flower heads last for a good few weeks and eventually produce seeds contained in nice ball shaped seed head. When ripe, these can be harvested and sown immediately into a seed compost and the seedlings singled into small pots for further planting out. They just love areas that other light loving plant would not tolerate. Following on from these, the Spring flowering bulbs, winter aconite, snowdrops (pictured right) and crocus will be there under the first covering of winter snow, which serves to insulate them from the deepest cold and will make an appearance at the turn of the year. Again, once plant- ed, these will need little or no attention 23 in bloom. There are many varieties from blood red, to blush pink and bridal white. After flowering, they go on to produce fruits which look just like apples but are hard and not edible as apples are but which can make the most delicious quince jelly which will keep for years in tightly sealed jars. Well with all of the above in your garden, it will be a colourful and exciting winter, to cheer one through the short days through to spring. Spring will soon be here, so plan for this with flowers and vegetables, to have a both beautiful and productive garden. Crocus flower Crocus and will hearten the soul, and be wel- come to pollen gathering insects. Cornus, or the Dogwood, have bright flame coloured stems throughout the winter months, almost making their own sunshine. In the early summer they produce magical looking flowers, creamy white with a touch of pink. In the late summer, best to prune out some of the old wood to encourage more of the young brilliant red stems to grow each year. Another fine winter subject is the chaenomeles or quince. These are ideal for growing on a north facing wall. At this time of year, they bear masses of blossom, very similar to apple, which would never survive the frost when quince Flowering 24 25 and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway, discovering new ways to create enough food for the world’s ever-growing, ever-hungry population. Enter clean meat, real, actual meat grown (or brewed!) from animal cells, as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the CLEAN MEAT equation. From one single cell of a cow, you by , foreward by Yuval could feed an entire village. Noah Harari Hardback, RRP: £19.39 Published by Gallery books reporting aul Shapiro gives you a from israel front-row seat for the wild story of the race to create and haven’t yet tried the new soy cheeses Pcommercialise cleaner, safer, released by Tnuvah, but their vanilla sustainable meat, real meat, without flavoured soya milk is a regular in the animals. From the entrepreneurial Imy fridge. Tnuvah is Israel’s leading visionaries to the scientists’ workshops dairy company, and they also operate one to the big business board-rooms, of the biggest for cows Shapiro details that quest for clean and calves. The economic difficulties that meat and other animal products and the company has been experiencing in examines the debate raging around it. the last few years are probably not down Since the dawn of Homo sapiens some to the increase in the number of vegans quarter million years ago, animals have in Israel, at least not as a major cause. satiated our species’ desire for meat. But Tnuvah has been losing market share to with a growing global population and other dairy companies and to imported demand for meat, eggs, dairy, leather, dairy products. But it is telling that one 26 of the products in which Tnuvah showed was so full that people were peeking through rocketing growth in a time of economic the windows. slow-down is the soy-based equivalents of And now we will have Tnuvah’s vegan dairy products. cheeses in every supermarket, joining a Tnuvah is not the only company number of other brands that are already to identify vegan products as a life- on the shelves. The number of companies line. Zoglovek is a leading sausage that market vegan cheeses has been company, established in 1937. Some of growing, together with the quality of the us remember it from the horrific scenes products. On the website veg.co.il they videotaped in its in 2013 list eight companies that market different and again in 2015. The declaration of vegan cheeses. Smaller producers market the World Health Organization, that specialty cheesed such as vegan camembert processed meat is a cause of cancer, had and Roquefort. Pizzerias have no problem a devastating impact on its sales. Since sourcing plant-based cheese for their vegan then, the company has announced that pizzas, and cafés find no difficulty sourcing in 2018 it will start marketing a new line vegan cheese for their sandwiches. If you of meat-substitutes, suitable for vegans. crave labaneh or knafeh – you can find The company has also shown interest in various vegan ones. And while there is no breakthrough food technologies and was match to Amnon’s workshops, one can find involved in a recent conference, held in plenty of recipes for vegan cheeses online. Haifa in the north of Israel, on cultured I am a real fan of vegan diets based on meat. traditional staple foods; wheat and rice But let’s get back to cheese! Probably dishes, lentils, beans, fruit and veggies. Give the lust for cheese is the strongest, most me some hummous, a good kasha dish, common and most long-lasting challenge when it come to adopting a vegan diet. It burghul salad or pea-soup, and I will be sure was for me. I still remember visiting content. I don’t usually feel at ease among New York City back in the nineties and the commercial equivalents of animal-based celebrating a vegan cream cheese in a foods. But I respect the importance (and certain bagel place. am secretly enjoying the taste) of accessible For many years, a packet of vegan quality vegan cheeses, which make veganism cheese that really melts (really? Well, so much easier for so many of us. kind of…) was the best present to a vegan friend when coming back from a Written by Yossi Wolfson. Yossi is a long- trip abroad. Workshops on home-made time vegan and activist, vegan cheeses have probably been the born in Jerusalem. most attended at our centre Ginger in He was one of the founders of Anonymous Jerusalem. When Amnon Jonas, maybe for Animal Rights. He works as a the best in Israel at innovative home- lawyer and co-ordinator for animals in made vegan cheeses, held one, the room agriculture at Let the Animals Live. 27 28 With a foreword by veganuary actress Evanna Lynch, the book begins - in Veganuary’s trademark welcoming announces book and non-judgmental way - by making a compelling case for trying a plant-based publication! diet: for animals, for the environment, to ease world hunger, and for the health of individuals and society as a whole. But this isn’t a book that lectures or points fingers. Even when describing some of the more disturbing outcomes of animal agriculture, the charity holds the reader’s hand and guides them through the issues with sympathy and care. And once those reasons for going vegan are explained, the book gets down to the practicalities - the nuts, bolts and beans of how to make the change to a plant-based diet. Starting, of course, with breakfast. There are chapters on surprisingly vegan foods, label-reading, essential ingredients and how to veganise popular dishes. The book sets out meal plans for a fortnight, using some of the most popular recipes on the Veganuary website, and offers a motivational list of books and films eganuary, together with that are regularly cited by Veganuary publisher Hodder & Stoughton participants as being influential and life- have recently announced that changing. V‘How to Go Vegan: the why, It covers eating out, how to be well the how, and everything you need to fed while on holiday and - of course - make going vegan easy’ will be published gives nutritional information, which has at the end of the month, and is now been verified and approved by an expert available for pre-order at Waterstones medical practitioner. The book doesn’t and Amazon. neglect the wider impact of a person’s In this fun, easy-to-follow and food choices, examining the practical informative guide, the team behind the issues around being the only vegan in a charity Veganuary shares their experience household, ‘coming out’ to family and from helping tens of thousands of friends and eating at family gatherings. people to go vegan, offering advice, tips ‘How to Go Vegan’ is an information- and valuable information for anyone packed resource, written in an inclusive, thinking about making the switch, supportive, light-hearted way. whether for a month, a year or for the You can sign up to take part in rest of their lives. Veganuary at Veganuary.com. 29 new books

veganomicon by Isa Chandra Moskowitz & Terry Hope much more veg Romero by Hugh Fearnley-Whittingstall Hardback RRP £30.00 Hardback, RRP £26.00 Published by Da Capo Lifelong Books Published by Bloomsbury Publishing

ho knew vegetables could ugh’s River Cottage Veg Every taste so good? Vegan Day! became the UK’s best-selling powerhouses Isa Chandra vegetable cookbook, persuading WMoskowitz and Terry Hus through sheer temptation Romero bring a brand new edition of to make vegetables the mainstay of our this beloved vegan cookbook to celebrate daily cooking. In this much-anticipated its 10th anniversary. You’ll find 25 new follow-up, Hugh delivers more irresistible dishes and updates throughout for more recipes, and this time, takes things one than 250 recipes (everything from basics step further. Fuelled by his passionate to desserts), stunning colour photos, and belief that plant foods should be the tips for making your kitchen a vegan dominant force in our kitchens, Hugh paradise. All the recipes in Veganomicon has put cheese, butter, cream, eggs, and have been thoroughly kitchen-tested to refined flour and sugar firmly to one side. ensure user-friendliness and amazing Instead, he uses veg, fruit, wholegrains, results. Veganomicon also includes meals nuts, seeds, spices and cold-pressed oils for all occasions and soy-free, gluten-free, to explore the length and breadth of what and low-fat options, plus quick recipes can be achieved with natural, unprocessed that make dinner a snap. plant foods. 30 EAT LIKE YOU GIVE vegan richa’s A SH*T indian kitchen by Sarah Corbett Hardback, RRP: £12.99 by Richa Hingle Published by Unbound Paperback, RRP £14.99 Published by Vegan Heritage Press or the last seven years, Fat Gay Vegan has been a voice that cuts hether you want to enjoy through the fuss and the fads. Indian cooking, try some FNow, he brings together his new spices, or add more Wprotein to your meals story and those of others in the vegan using legumes and lentils, this book has community to answer to the questions got it covered. You’ll explore some well- both vegans and non-vegans alike might known and new Indian flavours that have: Why should I be vegan in the first are easy to make in your own kitchen. place? Does not being vegan mean I’m Learn the secrets of eclectic Indian taste a bad person? What should my friends and textures, and discover meals in and family do? Can I still eat junk food which pulses and vegetables are the stars if I’m vegan? (answer: definitely yes!) of the dish. And once you taste Richa’s In Sean’s own words: When a wave of mouth-watering desserts, they will likely realisation swamps you and you come to become your new favourites. learn how incredibly simple and sensible choosing veganism is, you’ll have me sitting up there in your head like a friendly, fat uncle whispering, “I knew you could do it.” 31 ooomega flaxseed drink ooomega.eu new products ll the ooo without the moo! The first of its kind, a plant-based flaxseed drink, rich in Omega A3. Combining a delicious, creamy taste with the health benefits of flaxseeds, calcium, vitamin K, B12 and D2, Ooomega brings you a unique plant- based flax drink - the very first of its kind to reach the UK! Whether you prefer refreshing Original, or something a little Raw halo sweeter, the Ooomega range has flavours raw artisan chocolates to suit all tastes, choose from; Original, rawhalo.com Original Sweetened and Macchiato.

aw Halo was founded in 2015 by Meg Haggar. Having given up refined sugar in 2012, the organic Rinspiration came from Meg’s buckwheat pasta search for a good quality raw chocolate from clearspring product that wasn’t loaded with additives clearspring.co.uk or nasty sugar alternatives. Instead, Raw Halo combines superfoods with rich his new gluten free buckwheat Peruvian cacao to create six ‘Mylk’ and pasta is a protein-packed six Dark healthy twists on your favourite alternative to durum wheat pasta. chocolate combinations; think Dark TDespite the name, buckwheat Chocolate & Mint, Mylk & Crispies is not a relative of wheat at all. It’s an (made from buckwheat) and Dark + ancient grain that’s full of fibre, and Sweet Orange (RRP £2.79 per 35g bar). is a source of complex carbohydrates, For more adventurous tastes, there’s Dark protein and B vitamins. Buckwheat has a & Lemon and Pink Himalayan Salt, nutty flavour, and is a popular choice for superfood enriched Mylk & Goji Berries making gluten-free noodles and pasta. and Vanilla and the Dark & Ginger and Pecan. 32 HEAT Holders vegan thermal products heatholders.co.uk

gluten free crisps n the lookout for animal free by food should taste good clothing to keep you warm this winter? Look no further! Heat foodshouldtastegood.com OHolders offer a large vegan range of adult and childrenswear, from he range is free from preservatives, socks, to blankets, leggings, and thermal artificial flavours and colouring, underwear, gloves, tights and hats. *Please and each tortilla chip is baked in note that not all products are animal-free. Ta high oleic sunflower oil, which contains healthier unsaturated fats. These vegan crisps come in three flavours: Blue moma foods on the go instanT porridge Corn, Multigrain and Sweet Potato. liviaskitchen.co.uk new flavours OMA unveils brand-new from seed & bean Almond Butter & Salted seedandbean.co.uk Caramel porridge. The perfect Mcombination of two of the ook out for 14 dark bars, all nation’s favourites – nut butters & salted suitable for vegans, as well as caramel. Gluten free, dairy free and Vegan vegan hampers and vegan gift Society approved, the porridge is high in lboxes from UK’s most ethical fibre to aid gut health and highh in beta- chocolate brand. Seed and Bean has won glucan to help maintain normal cholesterol multiple awards for its 100% organic, level. natural, Fairtrade, handmade British chocolate bars. Other members of the MOMA family launching are: Apple & Cinnamon Instant Porridge Pot, and Coconut & Chia sachet multipack (x5). Just add hot water pot for added convenience – perfect for breakfast al desko! 33 34 the jewish vegetarian is the official journal of the jewish vegetarian and ecological society founded by philip l. pick.

Published by: The Jewish Vegetarian Society, 855 Finchley Road, London NW11 8LX, UK Tel: 020 8455 0692 E-mail: [email protected] Website: JVS.org.uk Like us on Facebook: The Jewish Vegetarian Society Follow us on Twitter: @JewishVegSoc jvs staff & trustees Director and Editor of the Jewish Vegetarian: Lara Balsam Trustees: Michael Freedman (Treasurer), Dan Jacobs (Chair), Ben Rose (Vice Chair)

Honorary Auditors: RDP Newmans. israel Honorary President: Rabbi David Rosen The Jerusalem Centre: Ginger, 8 Balfour Street, Jerusalem 92102, Israel Tel: 00 972 2 566 5737 Website: ginger.org.il australasia Honorary President and Secretary: Stanley Rubens, L.L.B. Convener: Dr Myer Samra the americas Honorary President: Prof. Richard Schwartz Ph.D. patrons Rabbi David Rosen (Israel), Stanley Rubens (Australia), Rabbi Raymond Apple (Israel), Justice Zvi Berenson (Israel), Professor Louis Berman (USA), Rabbi Shear Yashuv Cohen (Israel), Prof. Alex Hershaft (USA), Dr Michael Klaper (USA), Mordechai Ben Porat (Israel), Prof. Richard Schwartz (USA), Roberta Kalechofsky (USA), Rabbi Jonathan Wittenberg (UK). advertising rates Full Page £60 Half Page £35 Third Page £25 Quarter Page £20 (Back/Front Inside Covers and Back Cover): Full Page £120 Half Page £70 Third Page £50 Quarter Page £40 registered charity no. 258581

Our magazine is published quarterly by The Jewish Vegetarian Society in March, June, September and December. It is distributed in the USA by SPDSW, 95 Aberdeen Road, York, PA 17406. Periodicals postage paid at York, PA. US POSTMASTER: Send address changes to The Jewish Vegetarian, c/o PO BOX 437, Emigsville, PA 17318- 0437

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